Carrot Muffins

Carrot Muffins(from Juggling Mom)
1 1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
1 tbsp. baking powder
1 tsp. salt
1 cup finely shredded carrots
1/2 cup pecans
1/2 cup dates or raisins
2 eggs
1/2 cup melted butter
1/4 cup milk
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Cream cheese frosting
80g cream cheese, softened
60g butter, softened
¾ cup icing-sugar mixture
1 teaspoon vanilla extract
1/3 cup finely chopped walnuts
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Mix first 5 ingredients. Set aside. In a small bowl beat eggs. Add butter and milk. Pour into dry ingredients. Stir just enough to blend. Fill greased muffin tins 2/3 full. Bake 15-25 minutes in preheated 200C oven.Cream cheese frosting. Beat cream cheese, butter, icing sugar and vanilla in a small bowl with an electric mixer until smooth and fluffy. 5. Spread Frosting over top of muffins. Sprinkle with walnuts.

Sour Cream Chocolate Chip Muffins

Sour Cream Chocolate Chip Muffins (from Renee)
Makes 1 large dozen or 2 dozen mini-muffins
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5 tablespoons butter, melted and cooled
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sour cream
1 large egg
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 cups all purpose flour
3/4 cups miniature chocolate chips (semi-sweet)
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Heat oven to 350F (175C). Line 12 cup muffin tin with paper liners. Combine butter, sugar, vanilla, salt, sour cream, and egg; mix well. Stir in baking soda and baking powder. Add flour and stir until just combined; stir in chocolate chips. Fill prepared muffin tin three-fourths full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan or wire rack.